Protein Veggie Packed Zucchini Noodle Chicken Alfredo (Printer-friendly)

Creamy Alfredo with tender chicken and vibrant vegetables over light zucchini noodles for a satisfying, protein-rich meal.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into strips

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 1 cup broccoli florets
04 - 1 red bell pepper, thinly sliced
05 - 1 cup baby spinach
06 - 2 cloves garlic, minced

→ Sauce

07 - 1 tablespoon olive oil
08 - 1 tablespoon unsalted butter
09 - 1 cup light cream (or half-and-half)
10 - 1/2 cup freshly grated Parmesan cheese
11 - 1/4 cup low-fat cream cheese
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Extra Parmesan cheese, for serving

# How To Make It:

01 - Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken strips, season with salt and pepper, and sauté for 5–6 minutes until golden and cooked through. Transfer chicken to a plate and set aside.
02 - In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
03 - Add the broccoli and red bell pepper. Cook for 3–4 minutes until just tender.
04 - Lower the heat to medium-low. Pour in the light cream and stir in the cream cheese until melted and smooth.
05 - Add the grated Parmesan cheese, stirring until the sauce is creamy. Season with additional salt and pepper to taste.
06 - Gently fold in the zucchini noodles and baby spinach. Cook for 2–3 minutes, tossing until the noodles are just tender and the spinach is wilted (do not overcook or the noodles will become soggy).
07 - Return the cooked chicken to the skillet and toss everything together until well combined and heated through. Serve immediately, garnished with chopped parsley and extra Parmesan.

# Expert Hints:

01 -
  • You get all the creamy Alfredo comfort without the heavy pasta coma that usually follows
  • The vegetables practically disappear into the sauce, making even veggie skeptics ask for seconds
02 -
  • Overcooking zucchini noodles is the number one mistake people make, so set a timer and check them after 2 minutes
  • The sauce continues to thicken as it sits off the heat, so do not reduce it too much in the pan
03 -
  • Pat your zucchini noodles dry with paper towels before cooking to remove excess moisture
  • Grate your Parmesan from a wedge rather than using pre grated cheese for better melting

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